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How Do I Get My Cakes To Be Moist and Fluffy? - Page 2

post #16 of 25

the fluffiest cakes are often a box mix, so stick with them, substitute half the water with sour cream.

~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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~~We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons. ~Alfred E. Newman  
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post #17 of 25
Simply put, when baking from scratch, do NOT over beat your batter once you add flour. This is especially important if you are using a stand mixer. This is probably the most common reason for dry, heavy cakes behind inconsistent measurements (weighing versus using cup measures) and over baking .

For best results, weigh out your ingredients, mix carefully and bake til done.
post #18 of 25

I'm somewhat new to baking, but I recently read that you can incorporate 1/8 tsp cream of tartar (I actually add just a smidge more) into the batter when you're adding the eggs to keep the eggs from drying out the batter too much.  This was a problem, specifically, with my white cake mix.  I've tried it twice, and it did make a difference although the cake ended up being a lot more dense than I like.  I'm experimenting myself because I love the taste of this particular recipe I have, but it just needs some tweaking.  ;)

post #19 of 25
so i have a recipe for a simple white cake that uses cake flour and at the end you fold in whipped egg whites..my issue is "doing it gently" without deflating them...but i cant fully mix them in without handling it too much. i got the "complaint"that the cake was too dense and they like a more fluffy cake....how do i accomplish this????

the recipe i used is as follows.....

3cups cake flour
1/2 t salt
1 T baking powder
2 sticks room temp unsalted butter
2cups sugar
1cup milk room temp
1 1/4 t vanilla
1/4 t almond extract
5 large eggwhites room temp.

*i didnt have enough milk so i added plain yogurt to get me to 1cup.i also did 1.5 recipe(needed enough for a 9x13pan)*

sifted dry ingredients.creamed butter/sugar. added 1/3 flour to butter mix,1/2 the liquid ingredients,half the remaining flour,rest of milk then last of flour.*attempted to gently fold in the whipped egg whites,even added 1/4tsp cream of tartar when i whipped them)*baked at 350 for about 40min or so.


this recipe i found was intended to be sturdy,moist and easy to work with when carved/manipulated yet the perfect crumb...i wanted to try it out because i intended on filling with fresh strawberries,i didnt want the juices to make it too soggy..i had extra and made cupcakes and liked them.didnt think they were too dense..could it be because they are smaller?...sigh...idk...still trying to find the perfect scratch recipes..any advice would be much appreciated.thank you
post #20 of 25

I found this recipe online. It reminds me of my grandmother's old recipe, almost the same ingredients right down to the part where she told me,"you always sift your dry ingredients 3 times to make a light and fluffy cake". She always mixed her cakes by hand even the egg whites 8O

 

http://youtu.be/qg8eERoJ5eQ

 

Hope this helps

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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post #21 of 25
Quote:
Originally Posted by vonscakes87 View Post

so i have a recipe for a simple white cake that uses cake flour and at the end you fold in whipped egg whites..my issue is "doing it gently" without deflating them...but i cant fully mix them in without handling it too much. i got the "complaint"that the cake was too dense and they like a more fluffy cake....how do i accomplish this???? you

1st, if they wanted a fluffy like box mix, you will not please them with a scratch cake.
Did you whip to soft peaks or stiff? Try more soft peak next time.
Look at videos that show how to fold in egg whites.
I usually do three additions. I actually start out folding with the wire whip, then finish off with a large spoonula.
I love the holiday classics!
http://m.youtube.com/watch?v=BDiXPx2OqPI
HCTM!
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I love the holiday classics!
http://m.youtube.com/watch?v=BDiXPx2OqPI
HCTM!
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post #22 of 25
Quote:



this recipe i found was intended to be sturdy,moist and easy to work with when carved/manipulated yet the perfect crumb...i wanted to try it out because i intended on filling with fresh strawberries,i didnt want the juices to make it too soggy..i had extra and made cupcakes and liked them.didnt think they were too dense..could it be because they are smaller?...sigh...idk...still trying to find the perfect scratch recipes..any advice would be much appreciated.thank you

 

Was it perhaps a bit underbaked? The strawberries might have made it seem more dense if the cake did absorb a lot of liquid. Also, yogurt makes a more dense cake. Also, the more full of batter a cake pan is, the less room it has to rise, resulting in a more dense crumb. 

 

Eggs are truly a mystery, though. Last weekend I accidentally put in half the amount of eggs and the cake baked just fine. Moist and fluffy. I expected that it would just fall apart without enough binding agent, but that aspect of the cake was only slightly noticeable.

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
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No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #23 of 25

WOW!!!!!!!! Hi MacsMom!  I want to personally thank you for all the advice and contributions that you have made to Cake Central! Your dreamsicle recipe has always been a fan favorite of my kids. I'm just tickled pink to be posting next to you, lol!

 

Thanks again!!!

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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post #24 of 25
Quote:
Originally Posted by enga View Post
 

WOW!!!!!!!! Hi MacsMom!  I want to personally thank you for all the advice and contributions that you have made to Cake Central! Your dreamsicle recipe has always been a fan favorite of my kids. I'm just tickled pink to be posting next to you, lol!

 

Thanks again!!!

Lol!  Thank you :grin:  You mentioned that your grandmother always mixed by hand; I use a hand mixer, but only until everything looks mixed just enough (not the 2 minute rule!).  

No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
No pressure... no diamonds.

WASC Gourmet Flavors
http://docs.google.com/Doc?id=df4f9hbq_46cs9f28fs
Reply
post #25 of 25
Quote:
Originally Posted by MacsMom View Post
 
Quote:
Originally Posted by enga View Post
 

WOW!!!!!!!! Hi MacsMom!  I want to personally thank you for all the advice and contributions that you have made to Cake Central! Your dreamsicle recipe has always been a fan favorite of my kids. I'm just tickled pink to be posting next to you, lol!

 

Thanks again!!!

Lol!  Thank you :grin:  You mentioned that your grandmother always mixed by hand; I use a hand mixer, but only until everything looks mixed just enough (not the 2 minute rule!).  

 

She makes certain cakes like her caramel, white, and pineapple upside down ones from scratch and some from box mixes. When we would help her make the box ones, she would tell us "you have to beat the cake batter 800 times to get all the lumps out", I don't know if that was true or not but I would be plum tuckered out by a hundred, lol. Bless her, she will be 92 next month and she still makes excellent cakes!

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

Reply

"You don't have to be great to get started but you have to get started to be great"

 

By a very smart 6 yr old

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